Ingredients (4 portions):

Flatbread:

• 300 g wheat flour type 480
• ½ pkg. dry yeast or
• 10 g fresh yeast
• 1 tsp salt
• 1 tsp sugar
• 150 ml lukewarm water
• 2.5 tbsp oil

Preparation:
For the flatbread, place the flour and yeast in a bowl. Add lukewarm water and knead with salt and sugar to form a smooth dough. Leave to rise in a warm place for approx. 40 minutes.
In the meantime, preheat the oven to 180 °C (top/bottom heat). Cut the vegetables into 5 mm wide, long strips. Roughly cut the potato into 1 cm cubes. Spread the vegetables on a baking tray and mix with the rapeseed oil. Then season with herbs, paprika powder, salt and pepper and bake in the oven for approx. 20 minutes until the vegetables are cooked. Wash the tomatoes, cucumber and lettuce and cut into slices or strips. Set both aside for now. To make the hot sauce, blend the tomatoes, chilli, tomato puree, oil, onion and fresh parsley in a food processor to make a coarse sauce. Flavour with white wine vinegar and salt and set aside

For the garlic sauce, mix the yoghurt, chopped garlic and chopped chives in a bowl and season with salt and pepper.
Preheat the oven to 220 °C (top/bottom heat). Shape the dough on a baking tray lined with baking paper into a circle about 10-15 cm in diameter. Cover the dough again and leave to rise in a warm place for approx. 15 minutes. Then press the dough evenly with your fingers. Then brush with oil. Bake in the oven for approx. 20-25 minutes until the surface is golden brown.
Leave the flatbread to cool, cut into quarters and slice the quarters lengthways. Brush the bread with the sauces and top with oven vegetables, lettuce, tomatoes and cucumber.

Tips:

• Optionally add sheep's cheese, peppers and garden herbs and season with chilli flakes to taste.
• The flatbread dough can also be coloured with pureed spinach or beetroot puree.